Another tasty recipe with a lot of potential for variation. Use a pheasant. Use a cornish game hen. Use a duck. Use limes. Whatever. 3
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| frozen chicken breasts
| 1
| cup
| spiced rum
| 1
| cup
| yoghurt
| 1-2
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| lemons, ahlved and juiced
| 1
| pkt
| Lipton Garlic & Herb Soup Mix
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| poultry seasoning (optional)
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| garlic (lots of it)
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- Marinate the chicken breast in the above until thowed.
- Drain off the marinade and bake the chicken at 350ºF for about 30 - 35 minutes.
- In a medium sauce pan, combine 1 cup basmati rice, 2 cups water, and the remnants of the marinade mixture.
- Bring to a boil.
- Lower heat and simmer for 7 minutes, covered.
- Turn off heat and, leaving covered, let it continue to steam for 15 minutes.
- Serve chicken on a bed of the rice mixture.
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